Alexandr Trofimenkov

Alexandr Trofimenkov
Alexandr Trofimenkov
(0 review)
280.00$

Learn to work with modern professional recipes from KICA brand chef Aleksandr Trofimenkov to grow your pastry business. Learn to make filled macarons shells, prepare 4 types of dough and 12 types of fillings that will surprise you with amazing taste, unusual combinations and bright appearance.

Macaron pear, dorblu

  • Italian meringue-based classic butter
  • Dorblu cheese whipped ganache
  • Per compote

 

 

 

 

 

Macaron lime, estragon and olive oil

  • Italian meringue-based classic butter
  • Lie, estragon and olive oil ganache

 

 

 

 

 

 

Macaron coffee, praline

  • French meringue-based classic butter
  • Caramelized chocolate and coffee ganache
  • Hazelnut and almond praline

 

 

 

 

 

Macaron passion fruit, blood orange, milk chocolate

  • Italian meringue-based classic butter
  • Italian meringue-based chocolate butter
  • Passion fruit and milk chocolate ganache
  • Red orange confit

 

 

 

 

Macaron salty caramel, raspberry, milk chocolate

  • Italian meringue-based classic butter
  • Italian meringue-based chocolate butter
  • Milk chocolate-based salt caramel
  • Raspberry confit

 

 

 

 

Hazelnut macaron

  • French meringue-based hazelnut butter
  • Ganache with hazelnuts
  • Crispy layer

 

 

 

 

 

Macaron Snickers

  • Chocolate butter on Italian meringue
  • Salted caramel
  • Ganace with peanut paste

 

 

 

 

 

Lear how to make macarons dough on italian and french meringue, how to pipe macarons to obtain the same shape. Prepare 7 types of stable, shiny ganache and creams for filling macarons and find out how to decorate macarons elegantly.

 

COURSE PRICE INCLUDES:

  • Access to the video lessons and PDF recipes for 12 months (PDF recipes are available to download on your device)

Course Features

  • Lectures 7
  • Quizzes 0
  • Skill level All levels
  • Language English
  • Students 21
  • Certificate No
  • Assessments Yes
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  • Macaron pear, dorblu 1

    • Lecture1.1
      Watch video lesson macaron pear, dorblu 22 min

  • Macaron lime, estragon and olive oil 1

    • Lecture2.1
      Watch video lesson macaron lime, estragon and olive oil 22 min

  • Macaron coffee, praline 1

    • Lecture3.1
      Watch video lesson macaron coffee, praline 22 min

  • Macaron passion fruit, blood orange, milk chocolate 1

    • Lecture4.1
      Watch video lesson macaron passion fruit, blood orange, milk chocolate 38 min

  • Macaron salty caramel, raspberry, milk chocolate 1

    • Lecture5.1
      Watch video lesson macaron salty caramel, raspberry, milk chocolate 43 min

  • Hazelnut macaron 1

    • Lecture6.1
      Watch video lesson hazelnut macaron/marathon Copy 26 min

  • Macaron Snickers 1

    • Lecture7.1
      Watch video lesson how to make snickers macaron/set 28 min
Alexandr Trofimenkov
Alexandr Trofimenkov
Alexandr Trofimenkov KICA brand-chef When Alexand Trofimenkov tell about theory of pastry is traditionally a moment of absolute silence in the classroom. He talks in simple language about the required percentage of solids in the product, about the role of eggs in baking. About types of sugar and their effect on the retention of water in a frozen product. About the properties of starch and xanthan gum in the preparation of texture berry coolies. According to our listeners, detailed and interesting explanations of theoretical questions by the chef allow them to look at the recipe deeply. They can realize the taste even before its preparation. From the very beginning, Alexandr sets high standards of work, at which, at the end of the lesson, the students come out with slender products that can decorate the windows of demanding pastry houses. 2 years of work as a pastry chef at a factory in the best confectionery in Kiev “Honey”, 2 years of teaching at a pastry school of Hector Bravo, opening and conducting the production of luxury confectionery in Dubai, many years of experience in teaching and work at this field give Alexander Trofimenkov an opportunity to share theory and practice with students at the level of world-famous pastry art.

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280.00$